Ingredients
1½lbchicken breasts
2tspancho chili powder
1tspground cumin
½tspsalt
¼tspfreshly ground pepper
¼tspgarlic powder
1½tbspolive oil
1tbspfresh lime juice
6flour tortillas
2cupsromaine lettuceshredded
1cupmexican cheese blendshredded
⅔cupHidden Valley Cilantro Lime Ranch
2Roma tomatoesdiced
2greenonionssliced, optional
Preparation
Preheat a grill to 425 degrees F. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet, remove plastic wrap.
In a mixing bowl, whisk together chili powder, cumin, salt, pepper, and garlic powder.
Brush both sides of chicken evenly with olive oil then sprinkle evenly with the spice mixture.
Brush grill grates lightly with oil, place chicken on the grill, and grill for about 3 1/2 to 4 minutes per side until chicken registers 165 degrees F in the center.
Transfer to a plate, cover with foil and let rest 10 minutes.
Then cut the chicken into cubes, pour juices from plate and lime juice over chicken, and toss.
Transfer chicken to tortillas, top with lettuce, cheese, Cilantro Lime Ranch, tomatoes, and onions. Serve immediately.
